Hello, I’m Elise. Today, I will show you a way to make jalepeno & sour cream chicken enchiladas recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Jalepeno & Sour Cream Chicken Enchiladas Recipe
Jalepeno & Sour Cream Chicken Enchiladas is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Jalepeno & Sour Cream Chicken Enchiladas is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook jalepeno & sour cream chicken enchiladas using 10 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Jalepeno & Sour Cream Chicken Enchiladas:
- Make ready 4 large boneless skinless chicken breast
- Make ready 6 tbs flour
- Make ready 2 cups chicken broth
- Take 1 (16 oz) container of sour cream
- Make ready Green chilies (small can of diced)
- Take 4 cups shredded cheese (your choice. I used Monty Jack)
- Make ready About 16 flour tortillas
- Take 1 Fajitah seasoning packet
- Get 1 medium onion
- Make ready 1 small can of jalepenos diced. Or fresh
Instructions to make Jalepeno & Sour Cream Chicken Enchiladas:
- Cook the chicken till done and shred. (I used a crock pot. Put it on high and cooked it in extra chicken broth for 4 hours.)
- Then I diced a onion. And added it to the shredded chicken as well as 1 cup of shredded cheese and seasoning packet.
- Mix then Roll the enchiladas up and put them seam down into a greased casserole dish. Line them up.
- Once finished rolling you can start the sauce. On low medium heat melt 6 tbs of butter - I used stick butter. Makes it easier measurement wise. Once melted add a tbs of flour - whisk and repeat steps till all 6 tbs of flour are wisked in. Wisk for about a minute. Up the temp to medium and add in 2 cups of chicken broth.
- Whisk a bit. Then let sit till it bubbles and thickens. Take it off the burner.AND LET COOL FOR ABOUT 5 MINUTES! Then Add the 16 oz container of sour cream and your green chillies and peppers. Whisk till combined.
- Pour mixture over your enchiladas and top with remaining shredded cheese.
- Bake at 350 F for 25 minutes then broil on high for one minute at the end to crisp the cheese.
- Enjoy ^_^ (if u dont like chilies don’t add or if you want to kick up the heat add some fire sauce to your plate)
So that’s going to wrap this up with this distinctive dish jalepeno & sour cream chicken enchiladas recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
